This is why mashed potatoes turn out grey: remember one rule
The quality of the side dish is influenced by one important nuance.
Only inexperienced cooks will say that preparing tasty and appetizing puree is a piece of cake.
But experienced cooks know that although this is a simple matter, it is impossible to prepare the perfect dish without taking into account a number of nuances.
For example, a soft puree with a yellowish tint is considered ideal. But sometimes you get a gray mass with lumps, which many people can't stand.
It is believed that this supposedly happens because the milk is too cold. Therefore, many cooks take the product out of the refrigerator in advance.
But the dish gets its grey tint for another reason. Cold milk only makes it harder to mash the potatoes.
Grayness appears due to a low-quality ingredient. If the potatoes were frozen during storage and began to darken inside, the result will not please. If you use a vegetable that was stored according to all the rules, the puree will not turn out gray.
The optimal storage temperature for potatoes is between +5 …+7 °C.
